Cauliflower is the girl power of vegetables: Anything you can do, I can do better! It is the perfect substitute for mashed potatoes or rice, it can be a meat substitute, it can be transformed into a creamy alfredo-style pasta sauce, it can replace noodles in your favorite mac and cheese recipe, and most importantly it can be this creamy, smoky, garlicky dip! So really, what can cauliflower not do?
If you're doing a Whole30, or other clean eating meal plan, this is the perfect snack for getting more vegetables into your day. It's also the perfect dish to take to parties, you can serve it with crudités, grain-free crackers, plantain chips, or whatever floats your boat. I won't tell your guests you're feeding them veggies.
After roasting your cauliflower and garlic, this dip comes together quickly in a food processor. It tastes much better the 2nd day, so it's the perfect make-ahead dish. Pop it in the fridge overnight, then when you're ready to serve it, top it with a drizzle of olive oil, some briny kalamata olives, and fresh herbs. Packed with healthy fats and veggies, this is a seriously guilt-free dip. It even makes a great lunch if your diet mainly consists of snacks.
Smoky Cauliflower Garlic Dip
- Preheat the oven to 400 degrees.
- Toss the cauliflower and garlic heads with the avocado oil, then put the cauliflower on a baking sheet.
- Roast the cauliflower for 10 minutes, then take it out of the oven and stir. Add the garlic to the pan, and roast it all for another 10 minutes.
- Once the vegetables are done roasting, pop the garlic out of their papery skins.
- Place the cauliflower and garlic in the food processor with the lemon juice, spices, evoo, and water.
- Blend everything until it’s smooth and creamy. If it seems too dry, or it is not coming together, add a bit more water until it’s to your liking.
- I recommend refrigerating the dip for 8+ hours before eating it. When ready to serve, top the dip with more evoo, chopped olives, and chopped fresh parsley.
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